You wish you were eating this ... Chocolate Zucchini Bread

Zucchini bread is the precursor to Fall's Pumpkin bread and a staple for summers overflowing with extra zucchini. Unfortunately for me, our apartment gets about 2 hours of light during the day, so we decided not to grow anything this year except for some basil. Between the idea of having a garden and getting a dog, I am really loving the idea of having a house.

This bread probably falls on the top of the "10 best things I've ever made" list. Probably somewhere between 5 and 10, after zucchini bread from the farm which is an unwritten, un-duplicatable recipe in my head that requires actually being on a farm and must be eaten after-dinner as well as for breakfast, with eggs, over-easy.

This bread has been adapted from the best zucchini bread recipe in the world which is similar to zucchini bread from the farm... except its not on a farm. And although I will claim some credit for adapting the chocolate recipe, the original zucchini bread recipe is a treasured secret.

The fact that there are 2 zucchini breads on my list of top 10 best things I've ever made, and a third one is pumpkin bread, must say something about me.

Chocolate Zucchini Bread

What will you need? 

(Makes 1 loaf)

2 eggs

1 c. sugar (I always attempt to cut the sugar in recipes, but I am telling you, from experience, 

                  DON'T DO IT. If you must, use 3/4 c. and it will still be fabulous - also tested, by me)

1 tsp vanilla

1/2 c. oil (normally, I would also substitute some of this but DON'T. Trust me.)

1 1/4 c. grated zucchini (This is about 1 small-ish zucchini)

1 1/2 c. flour

1/8 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp cinnamon

1/2 tsp salt

1/4 c. cocoa powder (I'm sure dutch-pressed or some other fancy cocoa that had been powdered          by fallen angels playing the harp would be extra-awesome, but I just used Hershey's and it came out just fine!)

1/4 c. chocolate chips - if you want!! (or nuts! nuts would be great too)

What to do?

Now this is pretty easy:

1. Mix all your ingredients, adding the zucchini last. DO NOT FOR ANY REASON attempt to squeeze the liquid out of the zucchini before mixing it. 

2. Bake at 350˚F for 35-40 minutes or until a knife comes out clean when stuck in the center. 

Eat heated with butter, for best results.

Notes: If you are making a double batch (2 loaves), you only have to use 3 eggs. Or be a rebel and use 4 anyway.

Eat More Kale. Here's Why:

I don't know if I am one to talk. Today instead of going for a run, I sat on the couch watching SYTYCD and eating Turkey Hill's Double Dunk chocolate ice cream.

Main message: you think you don't like kale but that's not true. Here's some things to like about kale:

1. It is cheaper than dirt.

2. It doesn't have to taste like dirt.

3. Kale was popular in Europe throughout the Middle Ages and during WWII in Europe because it is easy to grow and contains abundant nutrients.

4. One variety of kale is referred to as 'Hungry Gap' because it can be harvested into the early winter.

5. It contains Vitamins C & K, beta carotene, sulphorophane and a host of other things you can see here (at least 20 other daily requirements):  http://ndb.nal.usda.gov/ndb/foods/show/2969?qlookup=11234&format=Full&max=25&man=&lfacet=&new=1 

6. Several studies link nutrients in kale to decreases in risk for cancer, as well as lowering cholesterol.

Here is how I know you can eat kale: Ethan did. And you should see how he looked at it when he saw it in the refrigerator. He has a deep distrust of leafy green things not disguised as lettuce.

Massaged Kale Salad with Carrots and Dried Cranberries

 REMINDER: this will not taste like dirt

See? Doesn't that look like a nice, harmless, salad?

What will you need?

Salad

Some (curly) kale (If I am making salad for myself, I use about 1-1.5 leaves)

carrots (i like mine shredded, personally)

dried cranberries

flaked parmesan (or whatever cheese, really)

whatever else you want in your salad! it's your salad!

~1 TBS olive oil

~ 1 tsp lemon juice

Dressing (just give this dressing a try, before you go ranch-ing it up)

1.5 TBS olive oil

1+ tsp Apple Cider vinegar (or if you are a pro vinaigrette-maker, use whatever proportions YOU like)

1 chive, minced or onion, if that's what you have

1 clove garlic, crushed

1 tad honey or mustard, either is delicious

What to do?
1. First, de-stem your kale and cut it up. I prefer to roll the leaves and slice them in strips. The texture changes when you massage it, so don't go expecting lettuce.

2. Place all of your kale in a medium bowl with your lemon juice and olive oil. Massage with your hands - YES! do it! - for 1-2 minutes. The texture and color should change, becoming softer and darker green.

3. Mix your dressing ingredients. Probably taste it first, if vinaigrettes are new to your kitchen prowess. Set aside. (Its really better if you let it sit for, like and hour, but ain't nobody got time for that.)

4. Add all the other junk to your salad.

5. Mix dressing. All done.

ps. There are like 500 ways to cook kale. There are entire blogs dedicated to this stuff. Although i had eaten massaged kale salad a few times before, I had never figured out how to make it. Luckily, the BigY people really know what is going on in their featured recipes book. Just give it a try. Even if you don't LOVE it, it's still better for you then most of the things you are eating. Unless you have a perfect diet. In that case, stop reading my blog.

Jobs Forecast: Gloomy, but atleast there is Butternut Squash Risotto

Even though I am sure I cannot remember what I expected to happen 1 short year ago, I am positive that it wasn't this. Not that this is bad. This has actually been pretty great. I am cooking, baking, sewing, eating (a lot!), drinking, finding out that there are so many things I like doing that don't involve books! (or tests, or reviews, or grades)! Who knew.

I don't know that it's harder than I imagined, whatever I imagined, but it's so different. I didn't expect to be so lost in the job market. In the last year, I have probably applied to ... atleast 60 jobs. I've had 8. I guess I thought everything would get clearer. Instead, I'm still looking through my drunk goggles, now they just have a rosy hue to them.

How are you supposed to get a grip on the future?

What a luxury, I know, to be able to spend all this time considering the future. How dare I, spend all this time writing about the woes of decision making. It's incredibly selfish. But I know. I understand. Many times, there isn't any opportunity to consider. It's do or die. It's survive.

And if that was the case, I would. Survive.

Butternut Squash Risotto

I am eating frozen pizza while I write this, so you can just imagine how the food-class in my house must fluctuate.

Risotto is a magical sort of monster. It sounds fancy and scary. Maybe you don't like rice. And you have to stir constantly for 25 minutes! See, all these things are working against you. But you should do it. At least once in your life. And you will see it is not very hard at all!...Just get some wine and a friend to talk to you while your arm goes dead.

What will you need? 

(Keeping in mind, I am making this for 2, but it would really serve 4)

2 TBS olive oil

1 small butternut squash, cubed

1 c. Arborio rice (yes it has to be arborio)

4 c. (1 quart) chicken broth (or vegetable) 

1/4 c. onions, diced (onions are onions, use whichever you please)

1/4 c. Parmesan cheese

2 TBS cream (not necessary, but still good!)

1 tsp parsley 

salt + pepper

First things first, cube up your squash, small, and throw in a pan with 2 TBS olive oil, salt and pepper over medium heat.  

 Cook until you can mash with a fork. Mash lightly and remove from heat, set aside.

Measure out 1 c.-ish arborio rice. Also pour broth into saucepan and heat on low until warm.

 In the same pan you have removed the squash from, add onions. Cook until soft-ish (3-4 minutes). Add rice.

Stir rice with onions for ~1 minute. Add warm broth gradually (1/2 cups at a time), waiting each time to add the next until the last is fully absorbed (you are in your stirring marathon at this point). So keep stirring! You can do it!

Keep going!

If your rice still isn't done and you are coming to the end of your broth, add some water to the pan. When your rice is just nearly done, add butternut squash mash.

Keep stirring!

Add cheese, cream and parsley. Probably more pepper, but taste it first and decide.

And BOOM! Risotto.